2019 Lunch & Brunch Event Planning Portfolio

3939 San Felipe, Houston, Texas 77027

713.528.2264

www.ouisiestable.com

Step One: Contact us to see if your date is available. Call 713.528.2264 during regular

business hours and any one of the management team can check on availability for

you! You can also email ouisiestable@ouisiestable.com for more information.

Step Two: Your date’s available, now it’s time to select a room to hold your

special event. You can check out photos and descriptions of all of our event spaces on

our website. We’ve made it easy for you! Click the room name to learn more.

Alsey’s Nest | Lucy’s Porch | The Bear’s Garden | Cooper’s Bin | Main Dining

Step Three: You have your date, you have your room— if you aren’t quite sure yet, but

want to place the room and date on a temporary hold, call or email as soon as

possible. Dates book quickly so staking your claim is important! Once you are ready to

confirm your reservation, send in the Room Reservation Agreement to solidify your

reservation. Click here for the Lunch/Brunch Agreement

Step Four: Review this handy event planning portfolio for all of the event menu options,

including desserts , appetizers and more. If you would like to select your menu from our

regular lunch menu, that’s ok too! Click here to view the regular lunch menu.

Step Five: Review the wine menu to make your drink selections for your event.

Click here to see the complete wine menu.

Step Six: Schedule an appointment with our event coordinator to go over your menu

selections, finalize your seating options and day-of-event time lines. Make sure this is at

least 14 days before your event.

Step Seven: Call or email our event coordinator with your final guest count at least 10

days before your event.

Relax. We’re Ready.

Enjoy Your Event!

Event Planning Checklist

Seafood

Mini Crabcakes with Jalapeño Tartar Sauce 27.00 per dozen

Crispy Gulf Coast Oysters 21.00 per dozen

Boiled Gulf Shrimp 26.00 per dozen

Smoked Salmon Canapés 26.00 per dozen

Wasabi Seared Ahi Tuna on a Taro Root Chip 25.00 per dozen

Panko Crusted Crab Fingers 32.00 per dozen

Chipotle Ceviche Mojito Shooters 32.00 per dozen

Caviar & Creme Fraiche Tartlet 29.00 per dozen

Lobster Toast with Avocado & Espelette Pepper 28.00 per dozen

Beef

Tenderloin on Hot Biscuit 28.00 per dozen

Mini Beef Wellingtons 32.00 per dozen

Mini Chicken Fried Steak on Biscuits 28.00 per dozen

Short Rib Taquitos 26.00 per dozen

3oz. Lamb Lollipops 48.00 per dozen

Beef Tenderloin Satays (Skewers) 28.00 per dozen

Chicken

Dusted Chicken Cubes 26.00 per dozen

Chicken Spring Rolls 22.00 per dozen

Chicken Taquitos 22.00 per dozen

Chicken Satays (Skewers) 24.00 per dozen

Vegetarian

Mushroom Caps stuffed with Gruyere & Herbs 18.00 per dozen

Mini Spring Rolls 20.00 per dozen

Basil, Tomato, Mozzarella and Olive Skewers 18.00 per dozen

Pecan Crusted Texas Goat Cheese Balls 22.00 per dozen

Stilton Cheese, Toasted Walnuts and Apple Chutney 18.00 per dozen

Shredded Brussels Sprouts & Ricotta on Ballymeloe Bread 21.00 per dozen

Cream Spinach Puffs 26.00 per dozen

Mushroom Duxelles 20.00 per dozen

Deviled Eggs 24.00 per dozen

MIXED HOR D’ OEUVRES

EST. 1973 SOUTHERN FOOD,

ECLECTIC TENDENCIES.

SANDWICHES

Ouisie’s BLT 14. Wheat bread, lettuce, tomatoes, Monterrey Jack,

ja lapeño mayo and Ouisie’s house chips

Chicken Salad Sandwich 14. Apples, celery, white onions, toasted walnuts,

lemon mayo with Ouisie’s house chips

Prime Beef Tenderloin Burger 15. Baby arugula, bleu cheese with Harissa,

Cajun French fries

Crispy Bacon Pimento Cheese Sandwich 13. Ouisie’s Table Orig ina l WWII pimento cheese

recipe served on toasted wheat bread Served with fresh frui t

Classic Turkey Club Sandwich 15.

lettuce, cri sp bacon, avocado, tomatoes, provolone cheese, ja lapeno mayonnaise, wheat

bread and house potato chips.

3939 San Felipe Street • 713.528.2264 • Ouisiestable.com • Executive Chef Martin Bolanos

STARTERS

House Salad 6. Romaine & green leaf lettuce, house ci trus vinaigrette, red onions, cherry tomatoes, Parmesan & house made croutons.

Caesar Salad 6. Romaine, fried capers, house made croutons, parmesan cheese & Caesar dressing.

The Stilton Kit 7. Romaine, arugula, Belgian endives, sti l ton cheese, toasted walnuts, fresh pears, cracked black pepper, l ime juice & e.v.o.o.

Crispy Gulf Coast Oysters 9. Seasoned cornmeal, Ouisie’s ja lapeño tartar & cocktai l sauces.

Crispy Little Crab Cakes 9. Corn reli sh, Ouis ie’s ja lapeño tartar & cocktai l sauces.

Hummus Dip 7. With kalamata olives, feta cheese and extra virgin olive oi l and crispy f la t bread.

Deviled Eggs 8. Choupique caviar, crab mélange, shrimp remoulade and the classic.

VEGETARIAN

Vegetable Paella 16. Zucchini, squash, bell peppers, mushrooms, green peas & sa ffron r ice.

Ouisie’s Garden Pasta 16. Spinach fettuccini , gri l led vegetables, feta cheese & pesto sauce.

Eggplant Parmesan 15. Parmesan crusted eggplant, Monterrey Jack cheese & a sweet & spicy caper tomato sauce.

Southern Food, Eclectic Tendencies.

SALAD ENTREES

Ouisie’s Texas Crab Cobb 19. Lump cr ab meat , remoulade, arugul a s l aw, cr i spy bacon, tomatoes , sp icy avocado chutney, & dev i led eggs

The Original Sunset Boulevard Taster Plate 16. Egg sa lad , p imento chee se , house sa l ad , s l iced apple s , d i l l p ick le & s a l t ine cr acker s

Nicoise Salad 18. Baby ar ugu la , red pota toes , f resh gr een beans, cherr y tomatoes , dev i led egg , cr abmeat and shr imp dr i zz led wi th lemon v ina igre t te .

Jumbo Lump Crabmeat & Avocado Bibb Salad 19. Bibb le t tuce, red apple s , golden r a i s ins , walnuts , b leu chee se and pumpkin seeds , d r i zz led wi th a ba l s amic v ina igr et te .

Seared Rare Ahi Tuna Salad 18. Fie ld greens , red onions, ka l amata o l ives , fe t a chee se & bal s amic v ina igre t te

Ouisie’s Shrimp and Avocado Salad 18. Mixed gr eens, r omaine l e t tuce, crumbled bacon, toa s ted ses ame seeds , s l i ced ce ler y, red onions , cr i spy croutons , f resh c i l an tro & bas i l i n a coconut - l ime dres s ing.

B.L.T Wedge and grilled Salmon Salad 18. I ceberg le t tuce , cr i sp bacon, crumbled bleu cheese and a sma l l Texas tomato s a l ad

Chicken Curry Salad 17. Curr ied chicken breas t , sp inach, roas ted peanut v ina igre t te , avocado, cr umbled bacon, peanuts , Ouis ie ’s apple chutney & c r i spy wonton s tr ip s

Greek Salad with Salmon 18. Fi le t o f s a lmon, gr i l led or poached, in a f r agr an t f i sh fumet, served wi th a s a l ad compr i sed of tomatoes , fe ta cheese , red onions , hear ts o f pa lm, ka l amata o l ive s and cucumbers with lemon v ina igr et te

The Stilton Kit with Grilled Chicken 16. Romaine le t tuce , ar ugul a , Be lg i an end ives , crumbled S t i l ton cheese , toa s ted walnuts , s l i ced f re sh pear s and cracked bl ack pepper dr i zz led wi th l ime ju ice & e .v .o.o.

Grilled Sirloin Steak Salad with Caramelized Red Onions 18. Over f resh sp inach, dr ied cherr ies , crumbled s t i l ton cheese , toas ted wa lnut s , tossed wi th a ba l s amic v ina igret te .

Blueberry Spinach Salad with Herbed Chicken 18. With Herbed Scallops 20. On a bed of fresh spinach, feta cheese, sliced red onions, walnuts and dried raisins, balsamic vinaigrette.

All menu options can be adjusted to be gluten free upon request

LUNCH PLATES

Parmesan Crusted Rainbow Trout

With Jumbo Lump Crabmeat 18. Her b mashed pota toes , gr i l led a spar agus

& tr uf f le beurre b l anc

Herb Crusted Sea Scallops with Salmon Roe 18.

Mashed but ter nut squash & s au téed green beans

Red Snapper with Sauce Verte 20. Over cherry tomatoes , aspar agus spears , waxy

new pota toe s and Fr ench g reen s auce .

Seafood Crepes 20. Two crepes f i l led with shr imp, super lump cr ab meat ,

& red snapper in a c l as s i c Béchame l s auce , served with a spar agus

Pan Seared Salmon with Crabmeat 20. Mushr ooms, aspar agus , tomatoe s, roas ted ye l low corn,

& war m or zo pas t a s a l ad with e .v .o .o .

Cajun Seafood Penne Pasta 18. Crawf i sh , l ump cr abmeat , shr imp & sa lmon in a l ight cream

sauce , green peas , cherry tomatoes & roas ted corn

Seared Snapper Tacos 15. Coles l aw, f resh c i l antr o , avocado & j a l apeno t ar t ar s auce,

s ide of sau téed Br us se l s Sprouts with & gr ape s

Shrimp & Cheese Grits 18. Gulf shr imp, mushr ooms, bacon, sc a l l i ons & cheese gr i t s

Heart Healthy Salmon Poached or Grilled 18.

Broccol i wi th f enne l seed , sautéed sp inach &gar l ic wi th a cucumber d i l l yogurt s auce

Ouisie’s Meat Loaf with Chipotle Ketchup 16. Served wi th g ar l ic mashed pota toes and g lazed c arr ot s

Parmesan Crusted Chicken Breast 17. Topped wi th mushrooms, ar t ichokes , lemon but ter ,

Sr i racha s auce, served wi th mashed pota toes & s au téed green beans

Chicken Curry over Lemon Ginger Rice 17. Crumbled bacon, sc a l l i ons , peanuts , avocado,

Ouis ie ’s apple chutney & cucumber mint yogurt

Chicken Fried Chicken with The Works 17. In a b l ack pepper cor n mi lk gravy with mashed potatoes

& mus tar d greens

Petite Beef Tenderloin and Panko Crusted Shrimp23.

Mashed pota toe s, cherry tomatoes and gr i l l ed aspar agus .

Cooper’s Signature Menu

Appetizer

Ouisie’s Soup Du Jour

Crispy Little Crab Cake

corn relish, Ouisie’s jalapeño tartar & cocktail sauces

The Stilton Kit (GF)

romaine, arugula, Belgian endive, Stilton cheese, toasted walnuts, fresh

pears, cracked black pepper, lime juice & e.v.o.o.

Entrees

Ouisie’s Texas Crab Cobb

lump crab meat, remoulade, arugula slaw, crispy bacon, tomatoes, spi-

cy avocado chutney, and deviled eggs

Grilled Gulf Red Snapper with Jumbo Lump Crabmeat

fried leeks, broccolini , vegetable risotto cake, & tequila lime sauce

Shrimp and Cheese Grits (GF)

Gulf shrimp, mushrooms, bacon, scallions, & cheese grits

Parmesan Crusted Chicken Breast

mushrooms, artichokes, lemon butter & sriracha sauce,

mashed potatoes & sautéed green beans

Desserts

Apple Strudel

Layers of fresh apples layered in a flaky puff pastry

Assorted Dessert Sampler

Black Magic Cake, Lemon Ice Box Pie & Tres Leches

(GF) Denotes Gluten Free Items

$39.99 per person Excluding Drinks, Tax, & Gratuity

Menu Options & Prices Subject to change

Customizable Menus Also Available

Please select 2 Appetizers, 3 entrees, and 2 desserts.

Please select 2 Appetizers, 3 entrees, and 2 desserts.

Grandma Lucy’s Luncheon Appetizer

Ouisie’s Soup Du Jour

House Salad

romaine, leaf lettuce, house citrus vinaigrette, Parmesan, & house made croutons

Entrees

Caesar Salad with Jumbo Lump Crabmeat

romaine lettuce, deviled egg, anchovies, fried capers, house made croutons,

Parmesan aioli, and Caesar dressing

Grilled Heart Healthy Salmon G.F.

broccoli with fennel seed, sautéed spinach & garlic, & cucumber dill yogurt sauce

Seared Gulf Coast Crab Cake with Saffron Cream Sauce

asparagus tips, cherry tomatoes, wilted frisée, arugula oil & Port wine reduction

Award Winning Chicken Fried Steak - OR - Chicken with The Works

in a black peppercorn milk gravy with mashed potatoes and mustard greens

Desserts

Sorbet of the Day G.F.

House Ice Cream G.F.

Pot-de-Crème au Chocolat G.F.

A small cup of rich dark chocolate custard garnished with whipped cream

G.F. Denotes Gluten Free Items

$30.99 per person Excluding Drinks, Tax, & Gratuity

Menu Options & Prices Subject to change

Customizable Menus Also Available

Patience’s Luncheon Package

Entrees Ouisie’s Meat Loaf with Chipotle Ketchup

Served with garlic mashed potatoes and glazed carrots.

Pan Seared Salmon with Crabmeat

mushrooms, asparagus, tomatoes, roasted yellow corn, & warm orzo

pasta salad with e.v.o.o

Fried Gulf Coast Oyster Lunch G.F.

Maytag blue cheese cole slaw, southern tomato salad,

Ouisie’s jalapeño tartar & cocktail sauce

Grilled Chicken a la Juanita

Poblano pesto, green chilies, Jack cheese, fresh corn, scallions,

sun-dried tomatoes with pico de gallo and sour cream.

Desserts Lemon Ice Box Pie

Tart lemon pie, garnished with whipped cream & lemon zest

with a graham cracker crust

Tres Leches Cake

Sponge cake soaked in 3 types of milk with a vanilla whipped cream icing

House Custard

Creamy vanilla custard with brûlée sugar topping

G.F. Denotes Gluten Free Items

$25.99 per person Excluding Drinks, Tax, & Gratuity

Menu Options & Prices Subject to change

Customizable Menus Also Available

Please select 3 entrees, and 2 desserts.

Finger Sandwiches Slow Cooked Chicken Salad | Ouisie’s Pimento Cheese

Cucumber Dill & Cream Cheese | Tuna Salad

Southern Style Egg Salad

Light Bites Jalapeno Cornbread Biscuit | Scallion Biscuit

Gingerbread Biscuit | Mini Cheese & Spinach Quiche

Mini Cheese Quiche |

Southern Afternoon Appetizer Service This menu is only available for events starting at 2PM or later and ending by 5PM

Premium Afternoon Bites Menu Items Upgrade to $30 per person

Excludes tax gratuity, and beverages

To be mixed and matched with the above menu items.

Customizable Afternoon Bites Menu Mini Sweet Bites

Savory Favorites

Jalapeno Cornbread Biscuit & Gingerbread Biscuit

Slow Cooked Chicken Salad Finger Sandwich

Ouisie’s Sunset Pimento Cheese Finger Sandwich

Cucumber, Dill & Cream Cheese Finger Sandwich

Caprese Salad Skewer

Sweet Favorites

Mini Lemon Ice Box Pie

Mini Tres Leches

Chocolate Covered Strawberry

Mini Savory Bites (

Premium Mini Savory Bites Shrimp Salad Finger Sandwich

Crab Salad Finger Sandwich

Deviled Egg

Smoked Salmon Canape

Smoked Salmon and Dill Pinwheel

Smoked Salmon Mousse on a Cucumber Slice

Ham & Cheese Pinwheel

Premium Mini Sweet Bites Vanilla Cake Petit Four with Raspberry

Chocolate Black Magic Petit Four

Lemon Pound Cake Petit Four with Whipped Cream

Macaroon (Chocolate, Vanilla, Orange, Pistachio, or Strawberry)

Banana Cream Tart | Cheesecake with Berries

Pecan Pie | Chocolate Covered Strawberry

Chocolate Tart with Sugared Almond

Brownie with Whipped Cream

Lemon Tart | Carrot Cake | Red Velvet Cake

Tres Leches Cake | Lemon Ice Box Pie

Chocolate Black Magic Cake

$25 per person Excludes tax, gratuity, and beverages Served on a separate food station or plated

CLASSIC DESSERTS Dessert Sampler 9.

Black Magic Cake, Lemon Ice Box Pie & Tres Leches Cake

Grand Marnier Chocolate Cake 8.

2 layers rich dark chocolate cake with chocolate fudge frosting

Strawberry Shortcake 8.

Flakey sweetened biscuit lightly toasted

with fresh strawberries and whipped cream

Black Magic Cake 8.

Rich dark chocolate 3 layer cake with chocolate fudge frosting

Carrot Cake 8.

Rich moist dark cake with carrots and cream cheese icing

Tres Leches Cake 7.

Sponge cake soaked in 3 types of milk with a

vanilla whipped cream icing

Lemon Ice Box Pie 7.

Tart lemon pie, garnished with whipped cream

& lemon zest with a graham cracker crust

Apple Strudel 9.

Layers of fresh apples layered in a flaky puff pastry

House Custard 7. *

Creamy vanilla custard with brûlée sugar topping

Pot-de-Crème au Chocolat 6.5 *

A small cup of rich dark chocolate custard

Garnished with whipped cream

Cheese Plate 9. *

Sorbet of the day 6. *

House Ice Creams 6. *

* denotes Gluten Free Options

CUSTOM ORDERING FROM OUISIE’S TABLE

TO-GO CAKE ORDERS

Simple, one tier, round cake with standard icing

and limited customization.

Sizes: 6 inch 9 inch 12 inch

Serves: 8-10 12-16 20-24

Price: 25. 45. 75.

Tres Leches Cake—TO GO ONLY

Moist yellow cake soaked in 3 milks with a vanilla

whipped cream icing and vanilla custard sauce.

Authentic traditional Mexican dessert that our

guests have come to love here at Ouisie’s.

11”x 18” serves 20 - 75. 9”x 11” serves 10 - 35

WEDDING & SPECIAL OCASSION CAKES

Wedding cakes, birthday cakes, retirements and

any other important occasion deserves the best!

Our talented chefs are ready to bring your vision

to life. These cakes will be priced based on

number of guests, style and overall size of the

cake. Please contact us to receive a customized

quote for your dream cake. Special requests are

encouraged!

CUSTOM COOKIES

Sugar cookies shaped like baby rattles, hearts,

wedding dresses, holiday trees and more. Use

these as place cards, party favors or late night

snacks. Simple designs start at $3.00 per cookie

and will vary based on design and packaging.

CAKE POPS & CUPCAKES

Our cake pops & cupcakes make fantastic party

favors or quick treats for showers, receptions,

graduations and birthdays. These fun bites can

be customized to match the colors and theme of

any event! Simple cake pops or cupcakes start

at $36.00 per dozen.

SPECIAL REQUESTS & DIETARY RESTRICTIONS

We are happy to schedule a consultation with

You to create the best gluten free or sugar free

dessert options for your events.

Custom Cakes, Cookies & Desserts

OUR CAKE FLAVORS

Vanilla

Italian Cream

Almond Cake

Strawberry Cake

Lemon Cake

Carrot Cake

Red Velvet

Old Fashioned Yellow Cake

Funfetti

Chocolate Black Magic Cake

Grand Mariner Chocolate Cake

Tres Leches Cake

Lemon Elderflower

OUR CAKE FILLING FLAVORS

Strawberry

Raspberry

Lemon Curd

Vanilla

Cream Cheese

Chocolate Fudge

Cold Station Served Over Crushed Ice: Price per order Oysters on the half shell 32.00 per dozen Boiled shrimp 28.00 per dozen Both served with saltines, remoulade, cocktail and horseradish sauces Crab Claws 28.00 per dozen Salads: Price per order Mixed Green Salad (serves 10) 50.00 per order Baby field greens with fresh tomatoes and Parmesan cheese tossed in a French vinaigrette. Stilton and Walnut Salad (serves 10) 55.00 per order With arugula, apples with extra virgin olive oil and lemon juice. Caesar Salad (serves 10) 55.00 per order Romaine, fried capers, house made croutons, Parmesan cheese & Caesar dressing. Tomato Caprese (serves 10) 60.00 per order Fresh mozzarella, olive relish, aged balsamic reduction & arugula oil drizzle. Meat: Price per order Beef Tenderloin Service (serves 15-20) 350.00 per order Sliced and served with three sauces: aioli, tarragon mustard sauce, and horseradish cream, breads and crostinis. Roast Beef Prime Rib Service (serves 15-20) 350.00 per order Tender and juicy bone-in prime rib slowly cooked to medium Rare with au jus, horseradish sauce & silver dollar rolls. Roasted Pork Loin Rack Service (serves 8-10) 160.00 per order Slow roasted pork rack au jus with apple chutney and silver dollar rolls. Rack of Lamb Provencal (serves 8-10) 190.00 per order French spice rub and a Port demi-glaze Seafood: Shrimp and Cheese Grits (serves 6-8) 170.00 per order Spicy sauté of gulf shrimp with bacon, scallions and mushrooms in a white wine broth. Whole Poached or Roasted Salmon (serves 15-20) 240.00 per order With fresh herbs and a béarnaise sauce with crostinis, crackers and silver dollar rolls. Seafood Paella (serves 10-15) 220.00 per order With clams, mussels, shrimp & saffron rice Additional options include chicken, sausage, beef, oysters & calamari Smoked Salmon Service (serves 15-20) 150.00 per order Side of Scottish Smoked Salmon with sour cream, fresh dill, chopped onions, capers, tarragon mustard sauce and sliced Irish brown bread.

Lunch or Dinner Buffet Options

Poultry: Price per order Ouisie’s Sunset Chicken Enchiladas (serves 20) 170.00 per order With red and green chili sauce Chicken Juanita (serves 8-10) 150.00 per order Topped with poblanos, roasted corn, sundried tomatoes and scallions. Vegetarian: Price per order

Grilled Eggplant Lasagna (serves 20) 150.00 per order

With grilled red peppers, fresh white cheddar cheese,

parmesan cheese Béchamel pesto sauce.

Vegetable Paella (serves 10-15) 150.00 per order Saffron rice with a sauté of green peas, mushrooms, red & green peppers, zucchini and squash. Ouisie’s Garden Pasta (serves 10-15) 150.00 per order Spinach fettuccini pasta, grilled vegetables, feta cheese & pesto sauce. Pasta Salad (serves 10-15) 150.00 per order Orzo pasta, feta cheese, red & green bell peppers with olives. Side Dishes: (serves 10) Price Per Order Sides are to accompany the above main courses 65.00 per order Cheese Grits Tomato Shallot Green Beans Creamed Spinach Couscous Macaroni and Cheese Wild Rice Mashed Potatoes Steamed Vegetables Rosemary Roasted New Potatoes Grilled Asparagus Mashed Sweet Potatoes Grilled Vegetables

Cheese Service: Small $75 Serves 15-20 people Medium $130 Serves 30-40 people Large $210 Serves 50-75 people

Lunch or Dinner Buffet Options

Assorted Mini Desserts 28.00 per dozen Banana Cream Tart with Meringue Mini Cheesecake with Berries Mini Pecan Pie Chocolate Covered Strawberries Chocolate Tart with Sugared Almond Mini Brownies with Whipped Cream Lemon Tart with Raspberry and Whipped Cream Mini Carrot Cake Mini Red Velvet Cake Mini Tres Leches Macaroons 36.00 per dozen Available in Chocolate, Vanilla, Orange, Strawberry, Pistachio, & Raspberry Cookies Chocolate Chip 26.00 per dozen Custom Decorated Sugar Cookies 48.00 per dozen Chocolate Biscotti 18.00 per dozen Sand Tarts 18.00 per dozen Cupcakes Custom Decorated Cupcakes 48.00 per dozen Standard Cupcakes 26.00 per dozen Petit Fours Vanilla Cake with Raspberries Petit Fours 28.00 per dozen Chocolate Black Magic Cake with Chocolate Ganache Petit Fours 28.00 per dozen Lemon Pound Cake Petit Fours 28.00 per dozen Custom dessert bars can be ordered too! Pick your favorite items from our list or request something special that may not be on the menu! You tell us what your guests sweet tooth might fancy and we’ll take it from there!

Dessert Buffet Options

General Event Information Ouisie’s Table Private Event Bookings include:

Chairs, china, flatware, & glassware are provided to you depending upon the menu

style you select. We can provide standard white table linens for $3.00 per linen.

Complimentary napkins can be provided in black or white. Event tables (rounds or

long tables) are provided by us for $15.00 per table. Standard bud vases with single

red roses are complimentary for events.

Important Food & Beverage Details:

A food & beverage minimum applies to all private dining reservations. All food and

beverage selections must be confirmed 14 days before your event to ensure

availability. Wine is billed by the opened bottle for all events. House wines are subject

to change at any time. Pre-selected wines that are on short supply may be substituted

with a wine of equal or higher value. No changes to your menu can be made the week of your event.

Outside Vendors

We DO NOT allow outside food or beverages. All food items, including specialty cakes,

cookies or other desserts, must be prepared by Ouisie’s Table. All beverages, including

beer, wine or cocktails, in accordance with state & local law, must be provided by

Ouisie’s Table. There are no restrictions on hiring outside vendors for décor, AV rentals,

DJ services, floral design, linen or other non-edible party services. All outside vendors

must schedule delivery of any items for your event with our events department in

advance. No item for your event can be delivered earlier than the morning of your

event. All items must be cleared from the property within 2 hours of the conclusion of

your event.

Final Guest Count & Guarantees:

Your final headcount is due 10 days prior to your event. Only an increase in count can

be given after this date. The food and beverage minimum that will be applied to your

final bill must be equal to or greater than the number of guests originally listed on your

party reservation agreement. If you fail to meet the food & beverage minimum you

will be subject to a room rental charge to make up the difference. The minimums do not include gratuity, service charges, or taxes.

Room Set Up:

Room set up begins approximately 1 hour prior to your event. The room will be set 30

minutes before starting time listed on the party reservation agreement, unless other

arrangements have been made in writing with your event specialist. If you would like

to enter the room before this time, please speak with your event specialist.

Sales Tax, Gratuity and Separate Checks:

All private parties will be subject to a 20% gratuity & 8.25% Texas sales tax, and Texas

mixed beverage tax. If you are tax exempt, you must present a valid certificate to us

when your contract is signed. We do not provide separate checks for private events.

If you need the final bill split evenly between multiple hosts, please inform us of this

request at time of signing the contract.

TERMS

Minimum per person menu requirements : 2 course meal or equivalent dollar amount. Cancellation notice is required at least 30 days prior to event to avoid cancellation fees.

Cancellation Fee Schedule: 30 Days prior $500.00 20 Days Prior $1000.00 10 Days Prior $3000.00

We must receive your food and wine selections 2 weeks prior to your reservation date.

Your FINAL guaranteed guest count is due 10 days prior to your event (must be equal to or higher than contracted number).

No food, cakes/desserts, or beverages are permitted to be brought into the restaurant.

You must meet the minimum guest and menu requirements to avoid room charges.

A room fee may apply if you are booking more than one room or if no alcohol is consumed. You are financially responsible for the guaranteed number of guests at an average per person of

food & drinks total.

Room Name Minimum Maximum

Alsey's Nest 20 guests 48 guests

Lucy's Porch 55 guests 95 guests (Could be divided to 2 rooms)

Main Room 75 guests 135 guests seated

Cooper's Bin* 8 guests 14 guests

20 % gratuity will be added based on the pre-tax total of your guaranteed number of guests.

White house linen is $3 per table cloth. Specialty linen may be ordered at an additional cost based on color and size.

There is a fee for any event size tables or other rentals used for your event.

Soups, Salads, and Appetizers DO NOT count as entrées.

A Banquet Event Order (BEO), outlining your selections and party parameters, will be sent once

your menu selections and other event details are finalized for your review and final approval.

All outside vendors must schedule delivery of any items for your event (floral, AV, furniture, balloons,

other décor) with our events department in advance. No item for your event can be delivered ear-

lier than the morning of your event. All items must be cleared from the property within 2 hours of the

conclusion of your event. OUISIE’S TABLE WILL NOT STORE OR BE HELD RESPONSIBLE FOR ANY ITEMS THAT WERE NOT PROVIDED BY US.

NOTE: Without your signature and the return of this agreement, your reservation is not confirmed and cannot be held. After

signing this agreement, please return via email (ouisiestable@ouisiestable.com), fax (713.961.4560), or mail.

Contact: Number of Guests: Event Date: Time:

Company Name:

Address: City & Zipcode:

Email: Phone: Alternate Number:

Type of Event: Honoring:

How did you hear about us?

Customer Credit Card information: Reservation is not confirmed without a valid Credit Card on File

Name on Card: Type:

Number: Exp:

Signature: Date:

Small Half 15-25 guests

Large Half 25-45 guests

Lunch Hours: 11AM—4PM Brunch Hours: 10AM—4PM (Saturday / Sunday Only)

Room Reservation Agreement—LUNCH